Handmade Gifts

My Summer Resolution is not to BUY gifts for the rest of the year...Sorry for those of you who are used to my store-boughtbirthday and holiday gifts and giftcards, as I am not very crafty...yet. However, I am committed to figuring out a way to make some amazing and creative and memorable gifts for my loved ones and friends this year.

I have recently learned how to knit. So, Michael is the lucky one to receive my firt handmade present. For his 43rd birthday (July 20th), my loving husband was blessed with a pastel washcloth. I just loved the yarn fabric and wasn't sure what would come of it - until I started my first project for this gift-giving endeavor. So, how appropriate that the most important person in my life would receive such a heartfelt present (at least this is what I am trying to convince him of)...

Back to School for Mommy

I have decided to go back to school. I'm very excited about this new endeavor. I have become a "foodie." I am using this term loosely - as I love food, and I am trying to love preparing food. I have truly embraced the Weston A. Price philosophy on food and nutrition. So, there is a certification program that focuses specifically on this subject. I just finished my first class and am waiting for my grade...It's so much more fun doing the college thing when I actually have a purpose in mind. I am thoroughly enjoying the content and cannot wait to begin the classes on biochemistry and fats & cholesterol. It's been a great way for me to use my mind as well. And, the recipes I have tried are fabulous!!! The kids are eating everything now...swordfish, lambchops, haddock, chicken livers, scallops, millet, sauerkraut, beets, etc. We haven't had a meal all summer that they haven't finished, and the newest, most favorite dessert for those who eat their dinner is homemade icecream (made with real raw cream and local berries). The ice cream can be made in the Cuisinart 5 minutes before eating (I'll post the recipe, for those of you who have an ice cream maker and rarely use it...you can get healthy ice cream going again without any planning!).

Recipes for the Summer

I have really enjoyed my Nourishing Traditions cookbook. And, I have spent a good deal of time trying to add variety and nutrition to our daily lives. Here is a sampling of the latest attempts (Each one of these recipes is so simple to follow. The children "helped" make these with Lovey and myself this morning. All was completed within an hour.) Take a look:

Homemade Mayonnaise
- 1 whole egg (room temp)
- 1 egg yolk (room temp)
- 1 teaspoon dijon mustard
- juice of 1 lemon
- 1 tablespoon whey (optional - if you want it to last more than a few days)
- 1 cup EVOO (or half cup EVOO and half cup Sunflower Oil)
- generous pinch of salt
* Blend everything together except the oil. Add oil slowly while blending.

I have decided to keep this on-hand for all "condiment" requests from my children. Luckily, I have broken all of the kids (especially Kells) from putting ranch and ketchup on every thing! However, he still asks "Is this a ketchup meal?" Most of the time it's not, but the homemade mayo allows the kids to "dip" into something a little healthier for them than any of the over-the-counter condiments. They love it, and it's great mixed with leftover chicken for a chicken salad sandwich or put on a salad as dressing. ENJOY!

Coconut-Date Rolls
- 2 cups pitted dates
- 1 cup shredded, unsweetened organic coconut
- 1/2 stick butter (optional)
- 1 cup nuts (eg walnuts, pecans) (optional)
* Mix all ingredients (except coconut) in food processor (may require a little warm water to start the blending process. Roll date mixture into a ball or small bite-sized log. Roll ball of date mixture into the coconut until completely covered. Refrigerate.

This recipe requires no cooking. The kids can help without much fuss. It takes about 10 minutes to make a huge batch, and then you have a homemade dessert that is extremely healthy and filling. This is great for lunchboxes and company. ENJOY!

Sauerkraut
- 1 medium cabbage, cored and shredded
- 1 TBSP caraway seeds
- 1 TBSP sea salt
- 4 TBSP whey (if not available, an extra TBSP of sea salt)
* Add all ingredients to a large mason jar. Push down cabbage to let all excess air escape. Make sure cabbage fills the jar less one inch from the top. Cover and keep at room temperature for 3 days. Transfer to refrigerator. Ready to eat. Improves with age.

This recipe is great for a side for lunch or dinner. It is full of enzymes that support digestion. I am going to try carrots next!

Whole Wheat Bread
1/2 cup water
1/2 cup milk
2 TBSP EVOO
2 TBSP Maple Syrup
1 cup bread flour or ap flour
1 cup whole wheat flour
1 1/2 tsp sea salt
2 tsp bread yeast
* Add ingredients to bread machine in written order. Bake on Whole Wheat setting with a light toasting finish.

This recipe is the ONLY bread recipe I have been able to do in a bread machine that is not as hard as a rock. It's great for sandwiches or for breakfast toast.